As part of efforts to modernize its livestock sector and align with international food safety standards, the Ekiti State Government, through the Livestock Productivity and Resilience Support Project (L-PRES), has trained butchers and meat processors on humane slaughtering techniques and hygienic handling of livestock products.
The training, which brought together participants from all three senatorial districts, focused on modern procedures for slaughtering, processing, and storage ensuring compliance with sanitary and phytosanitary regulations aimed at boosting food safety and meat export readiness.
Speaking during the practical session in Ado-Ekiti, the State Coordinator of L-PRES, Mr. Olayinka Adedipe, said the initiative was designed to expose local butchers to efficient and safe methods that reduce manual effort while enhancing productivity.
“This process doesn’t threaten jobs it adds value to the profession,” he said. “With humane slaughtering and proper preservation methods, butchers will be able to process more meat with less energy in a safer environment. This is a big step toward meeting global expectations.”
Adedipe emphasized that the two-week training, which combined theory and practicals, took place in a structured slaughter facility to give participants firsthand experience of modern practices.
Also speaking at the event, the Ekiti State Commissioner for Agriculture and Food Security, Hon. Ebenezer Boluwade, said the state government was committed to placing Ekiti on the global map for hygienic meat processing and export.
“We are building a new abattoir and an ultra-modern poultry processing plant,” he announced. “This is to ensure our livestock products are not just safe for local consumption but also meet international standards for export.”
Boluwade added that the government was introducing strict sanitary protocols to ensure that food handlers, especially in the meat value chain, follow best practices from the point of slaughter to final packaging.
“With the Agro Cargo Airport in Ekiti, opportunities may soon arise to export our meat. We must prepare now to meet global demands,” he said. “Our goal is to ensure that meat processed in Ekiti can stand side-by-side with products from developed countries.”
The training marks a significant step in Ekiti’s broader strategy to transform its agricultural sector, improve livelihoods, and ensure food safety through innovation and capacity building.
